ANALISIS KIMIA MENGGUNAKAN INSTRUMEN SPEKTROFOMETER UV-VIS PADA KERIPIK JAMBU KRISTAL KEBUN BUAH BENDOSARI METODE PENGGORENGAN HAMPA (VACUUM FRYING) DENGAN PERLAKUAN AWAL LAMA WAKTU PERENDAMAN NATRIUM BISULFIT (NaHSO3)

Nuzila Rif’atul Himah, NIM.: 20106030012 (2024) ANALISIS KIMIA MENGGUNAKAN INSTRUMEN SPEKTROFOMETER UV-VIS PADA KERIPIK JAMBU KRISTAL KEBUN BUAH BENDOSARI METODE PENGGORENGAN HAMPA (VACUUM FRYING) DENGAN PERLAKUAN AWAL LAMA WAKTU PERENDAMAN NATRIUM BISULFIT (NaHSO3). Skripsi thesis, UIN SUNAN KALIJAGA YOGYAKARTA.

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Abstract

Crystal guava fruit is a category of fruit with high water content and is easily damaged, so it requires processing of products that have high selling value in the food sector and are beneficial for the human body, for example crystal guava chips. The research aims to determine the quality and vitamin C of crystal guava chips using the vacuum frying method with pre-treatment for a long soaking time in sodium bisulfite for the resulting crystal guava chips. This research design used a factorial Completely Randomized Design (CRD) Sodium bisulfite soaking factorial, ANOVA data analysis used by the SPPS excel single one way ANOVA program to determine the significant influence of the chemical analysis data of crystal guava chips, then if the data has a significant effect, further tests are carried out, namely the Smallest Real Difference (BNT) test at the level of 0.05. The process of making crystal guava chips consists of several stages, namely first, soaking the guava slices using sodium bisulfite for 15, 20 and 25 minutes. Second, the crystal guava slices are frozen for 48 hours. Third, fry using vacuum frying at a temperature of 70℃ for 60 minutes. Finally, drain the remaining oil from the crystal guava chips using a spinner. The research parameters carried out included quality analysis, namely water content, ash content, fat content, texture and color as well as analysis of vitamin C levels using a UV-Vis spectrophotometer to determine the maximum wavelength of vitamin C. Based on the results of the study, the duration of sodium bisulfite soaking has a significant effect on moisture content, ash content, fat content, texture and color. The water content of crystal guava chips ranges from 7.77-10.86%. The ash content of crystal guava chips ranges from 2.10 – 2.48%. The fat content of guava chips ranges from 17.34 -24.11%. Crystal guava chips texture 35.58 – 58.77 N/mm2. Color of crystal guava chips 41.95- 53.91% and Vitamin C of crystal guava chips 0.727- 0.952 mg/100 g. So it can be concluded that the longer the soaking time has an effect on the quality of crystal guava chips, namely the water content decreases, the ash content decrease, the fat content increases, the texture is crispy and the color is not brownish and the vitamin C content does not decrease.

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